Sauté the Onions: Heat oil or ghee in a pan or karhai over medium heat. Add the finely chopped onions and sauté until they turn golden brown.
Add Aromatics: Put in the ginger-garlic paste and chopped green chilies. Fry for 1 to 2 minutes until the raw smell goes away.Add Mutton Keema: Add the minced mutton into the pan. Break up any lumps with a spoon and fry it well on medium-high heat for 5 to 7 minutes until it changes color and releases its natural water.Spice it Up: Lower the flame and add red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix all the spices well with the meat and cook for 2 to 3 minutes. Add Tomatoes & Yogurt: Add the chopped tomatoes and whisked yogurt. Stir well, cover the pan, and let it simmer on medium-low heat for about 10–12 minutes so the tomatoes soften and the mutton keema cooks in its own juices.
Final Touch: Sprinkle the garam masala powder and fresh chopped coriander leaves over the top. Give it a final stir.Serve: Turn off the heat and garnish with ginger juliennes and lemon slices. Serve hot with fresh Naan, paratha, or soft chapati!
